CN113397138A - Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct - Google Patents
Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct Download PDFInfo
- Publication number
- CN113397138A CN113397138A CN202110670689.9A CN202110670689A CN113397138A CN 113397138 A CN113397138 A CN 113397138A CN 202110670689 A CN202110670689 A CN 202110670689A CN 113397138 A CN113397138 A CN 113397138A
- Authority
- CN
- China
- Prior art keywords
- abalone
- juice
- parts
- cooking
- brix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 238000010411 cooking Methods 0.000 title claims abstract description 41
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 39
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000006227 byproduct Substances 0.000 title claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000001694 spray drying Methods 0.000 claims abstract description 19
- -1 compound amino acid Chemical class 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 3
- 239000003205 fragrance Substances 0.000 claims abstract description 3
- 238000006243 chemical reaction Methods 0.000 claims description 27
- 235000001014 amino acid Nutrition 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 235000010489 acacia gum Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000003094 microcapsule Substances 0.000 claims description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 4
- 108010053775 Nisin Proteins 0.000 claims description 4
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 4
- 239000004473 Threonine Substances 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 235000013922 glutamic acid Nutrition 0.000 claims description 4
- 239000004220 glutamic acid Substances 0.000 claims description 4
- 239000004309 nisin Substances 0.000 claims description 4
- 235000010297 nisin Nutrition 0.000 claims description 4
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000008521 threonine Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000004252 protein component Nutrition 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 235000013611 frozen food Nutrition 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 229940035034 maltodextrin Drugs 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000012265 solid product Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000001502 supplementing effect Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000004100 adrenal gland Anatomy 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
A method for preparing abalone seasoning powder from a dried abalone byproduct abalone cooking juice comprises the following raw materials in parts by weight: 57-70 parts of abalone cooking concentrated juice, 8-12 parts of glucose, 5-9 parts of compound amino acid and 15-20 parts of embedding agent, wherein the Brix degree of the abalone cooking concentrated juice is more than 40%, and the method comprises the following steps: 1) adding a compound preservative into the abalone cooking juice; 2) vacuum concentrating to Brix degree above 40%; 3) adding glucose and compound amino acid to enhance fragrance and flavor; 4) microencapsulating and adjusting Brix to 30% +/-2%; 5) and (5) spray drying. The product is rich in various amino acids and abundant protein components, has good flavoring effect, and can be widely used in seafood processing, puffed food flavoring, sauce material, frozen food, dining table flavoring, etc. The process is unique and simple, the product is safe and reliable, and the method has great implementation value and social and economic benefits.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to seafood processing, and particularly relates to a method for preparing abalone seasoning powder from abalone cooking juice serving as a dried abalone byproduct.
Background
Abalone, belonging to single-shell mollusk, is a traditional famous and precious food material in China, and is the first of the four seas. Abalone is distributed along the coast of China, and according to fishery statistics, the national abalone yield is increased by about 11.55 ten thousand tons from 2008 to 2017, and is increased by about 350%. Abalone contains abundant proteins and also contains more nutrient elements such as calcium, iron, iodine, vitamin A and the like. Abalone has effects in nourishing yin, suppressing hyperactive liver, reinforcing kidney, regulating adrenal gland secretion, and regulating blood pressure.
The abalone has extremely rich nutritive value, and the natural wild original taste instant abalone retains the nutritive value. The dried abalone is prepared by removing shell, pickling, decocting in water, and sun drying. Wherein, the abalone processing by-product abalone cooking juice is generated in the water cooking process, and a large amount of valuable elements are lost. Abalone cooking juice is rich in peptides and free amino acids, and the research on the byproducts is less at present. The direct discarding of the abalone cooking juice is not only a waste of ocean resources, but also is not beneficial to environmental protection and increases the cost of sewage treatment work.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides the natural abalone seasoning powder which is high in utilization rate, obvious in abalone characteristic flavor, fine and smooth in taste, free of fishy smell and peculiar smell and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an abalone seasoning powder prepared from a dried abalone byproduct abalone cooking juice comprises the following raw materials in parts by weight: 57-70 parts of abalone cooking concentrated juice, 8-12 parts of glucose, 5-9 parts of compound amino acid and 15-20 parts of embedding agent, wherein the Brix degree of the abalone cooking concentrated juice is more than 40%.
The preparation method of the abalone seasoning powder comprises the following steps:
1) collecting abalone cooking juice and carrying out pretreatment: adding a compound preservative into the abalone cooking juice;
2) and (3) vacuum concentration: naturally circulating the abalone cooking juice added with the compound preservative in the step 1) to be concentrated by a single-effect concentrator until the Brix degree is more than 40%, controlling the vacuum degree at-0.08-0.09 MP and controlling the temperature of feed liquid at 50-65 ℃;
3) carrying out thermal reaction to enhance fragrance and flavor: adding glucose and compound amino acid into the abalone cooking concentrated juice obtained in the step 2), and heating for reaction;
4) microcapsule embedding: pre-dissolving and blending an embedding agent, mixing the embedding agent with the material obtained in the step 3), and adjusting Brix to 30% +/-2%;
5) spray drying: spray drying the embedded material in the step 4) by using a centrifugal spray dryer;
6) packaging and warehousing, weighing materials in a clean room of 30 ten thousand grades, sealing and packaging by an aluminum foil bag film sealing machine, and boxing according to the requirements of customers; and (4) inspecting according to a product delivery inspection standard, and determining that the product is qualified after qualified inspection.
In the step 1), the method for collecting the abalone cooking juice comprises the following steps: in the processing process of the dried abalone processing factory, the produced abalone is steamed and boiled, the soup is filtered by a 80-mesh screen to remove waste, and the soup bottom is reserved.
In the step 1), the Brix degree of the abalone cooking juice is 15-25%.
In the step 1), the mass percentage of the composite antistaling agent and the abalone cooking juice is 1-2%.
In the step 1), the composite preservative comprises trehalose, chitosan and nisin, wherein the mass ratio of the trehalose to the chitosan to the nisin is 1:2: 2.
In the step 3), the compound amino acid comprises glutamic acid, alanine, threonine and glycine, wherein the mass ratio of the glutamic acid to the alanine to the threonine to the glycine is 4:3:2: 1.
In the step 3), the reaction temperature is 105 +/-2 ℃, and the maintaining time is 40-60 min.
In step 4), the embedding agent comprises gum arabic and dextrin.
The mass ratio of the Arabic gum to the dextrin in the embedding medium is 1: 16.
In the step 5), the inlet air temperature of spray drying is 200 ℃, the outlet air temperature is 95 ℃, and the flow rate is 180L/h.
Compared with the prior art, the technical scheme of the invention has the following beneficial effects:
according to the preparation method, in the processing treatment process of dried abalone, all soup is recycled, no pollution is caused to the environment, and a modern food processing technology is adopted, the abalone cooking juice obtained by cooking abalone meat is added with the composite preservative, and the practical and wide powder seasoning ingredient product is prepared by continuously cooking, vacuum concentrating, carrying out thermal reaction to carry out aroma and flavor enhancement, carrying out microcapsule embedding treatment, and carrying out spray drying and refining. The product has the advantages of pure nutrient components and flavor of the abalone product, small viscosity, no moisture absorption, good solubility, good storability, good transportation convenience and wide application in food processing and catering.
The abalone seasoning powder prepared by the invention is rich in various amino acids and abundant protein components, has good seasoning effect, and is widely applied to marine product processing, puffed food seasoning, sauce, frozen prepared food, convenient seasoning soup, dining table seasoning and the like. The process is unique and simple, the product is safe and reliable, and the method has great implementation value and social and economic benefits.
Drawings
Fig. 1 is a process flow chart of the abalone seasoning powder preparation method.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects of the present invention clearer and clearer, the present invention is further described in detail below with reference to the accompanying drawings and embodiments.
Referring to fig. 1, the process flow for preparing abalone seasoning powder according to the present invention is described below by way of example. The reagents used in the present invention are, unless otherwise specified, conventional commercially available products.
Example 1
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 1% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration of Brix to more than 40 percent, thereby being convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 120kg of glucose and 80kg of compound amino acid, maintaining for 45min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 240kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, and properly supplementing water to adjust the concentration Brix degrees of the mixed materials to 30 percent.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
Example 2
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 1.5% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration to Brix degree of more than 40%, which is convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 150kg of glucose and 90kg of compound amino acid, maintaining for 50min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 250kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, appropriately supplementing water, and adjusting the concentration Brix degree of the mixed material to 30%.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
Example 3
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 1.8% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration of Brix to more than 40 percent, thereby being convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 160kg of glucose and 80kg of compound amino acid, maintaining for 40min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 280kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, and properly supplementing water to adjust the concentration Brix degree of the mixed material to 30%.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
Example 4
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 2% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration of Brix to more than 40 percent, thereby being convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 125kg of glucose and 100kg of compound amino acid, maintaining for 60min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 275kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, appropriately supplementing water, and adjusting the concentration of the mixed material to Brix degree to 30%.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
The abalone seasoning powder with natural flavor prepared in the embodiments 1, 2, 3 and 4 has rich, mellow and full abalone flavor and soft and fine taste, and the detection result meets the requirements of indexes of SB/T10485-. The technical indexes and the detection results are shown in the following table 1.
TABLE 1
The abalone seasoning powder prepared by the invention is rich in various amino acids and abundant protein components, has good seasoning effect, and is widely applied to marine product processing, puffed food seasoning, sauce, frozen prepared food, convenient seasoning soup, dining table seasoning and the like. The process is unique and simple, the product is safe and reliable, and the method has great implementation value and social and economic benefits.
Claims (9)
1. An abalone seasoning powder prepared from a dried abalone byproduct abalone cooking juice is characterized by comprising the following raw materials in parts by weight: 57-70 parts of abalone cooking concentrated juice, 8-12 parts of glucose, 5-9 parts of compound amino acid and 15-20 parts of embedding agent, wherein the Brix degree of the abalone cooking concentrated juice is more than 40%.
2. A process for the preparation of abalone seasoning powder according to claim 1, characterized by comprising the steps of:
1) collecting abalone cooking juice and carrying out pretreatment: adding a compound preservative into the abalone cooking juice;
2) and (3) vacuum concentration: naturally circulating the abalone cooking juice added with the compound preservative in the step 1) to be concentrated to be above 40% of Brix DEG by a single-effect concentrator, controlling the vacuum degree to be-0.08-0.09 MP and controlling the temperature of feed liquid to be 50-65 ℃;
3) carrying out thermal reaction to enhance fragrance and flavor: adding glucose and compound amino acid into the abalone cooking concentrated juice obtained in the step 2), and heating for reaction;
4) microcapsule embedding: pre-dissolving and blending an embedding agent, mixing the embedding agent with the material obtained in the step 3), and adjusting Brix to 30% +/-2%;
5) spray drying: spray drying the embedded material in the step 4) by using a centrifugal spray dryer;
6) and (7) packaging and warehousing.
3. The method of claim 2, wherein: in the step 1), the Brix degree of the abalone cooking juice is 15-25%.
4. The method of claim 2, wherein: in the step 1), the mass percentage of the composite antistaling agent and the abalone cooking juice is 1-2%.
5. The method of claim 2, wherein: in the step 1), the composite preservative comprises trehalose, chitosan and nisin, wherein the mass ratio of the trehalose to the chitosan to the nisin is 1:2: 2.
6. The method of claim 2, wherein: in the step 3), the compound amino acid comprises glutamic acid, alanine, threonine and glycine, wherein the mass ratio of the glutamic acid to the alanine to the threonine to the glycine is 4:3:2: 1.
7. The method of claim 2, wherein: in the step 3), the reaction temperature is 105 +/-2 ℃, and the maintaining time is 40-60 min.
8. The method of claim 2, wherein: in step 4), the embedding agent comprises gum arabic and dextrin.
9. The method of claim 8, wherein: the mass ratio of the Arabic gum to the dextrin in the embedding medium is 1: 16.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110670689.9A CN113397138A (en) | 2021-06-17 | 2021-06-17 | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110670689.9A CN113397138A (en) | 2021-06-17 | 2021-06-17 | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113397138A true CN113397138A (en) | 2021-09-17 |
Family
ID=77684588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110670689.9A Pending CN113397138A (en) | 2021-06-17 | 2021-06-17 | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113397138A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1452898A (en) * | 2003-05-26 | 2003-11-05 | 广州百花香料股份有限公司 | Nature abalone essence and its prepn |
| CN103689521A (en) * | 2013-12-16 | 2014-04-02 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
| CN105876726A (en) * | 2016-04-15 | 2016-08-24 | 荣成市福星海产有限公司 | Natural shrimp flavored seafood paste and preparation method thereof |
| CN107751934A (en) * | 2017-11-06 | 2018-03-06 | 贵州金沙冠香坊调味食品有限公司 | Guizhou red acid soup restores powder and preparation method thereof |
| CN108936529A (en) * | 2018-09-28 | 2018-12-07 | 威海长青海洋科技股份有限公司 | A kind of preparation method of natural fresh adding abalone powder |
-
2021
- 2021-06-17 CN CN202110670689.9A patent/CN113397138A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1452898A (en) * | 2003-05-26 | 2003-11-05 | 广州百花香料股份有限公司 | Nature abalone essence and its prepn |
| CN103689521A (en) * | 2013-12-16 | 2014-04-02 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
| CN105876726A (en) * | 2016-04-15 | 2016-08-24 | 荣成市福星海产有限公司 | Natural shrimp flavored seafood paste and preparation method thereof |
| CN107751934A (en) * | 2017-11-06 | 2018-03-06 | 贵州金沙冠香坊调味食品有限公司 | Guizhou red acid soup restores powder and preparation method thereof |
| CN108936529A (en) * | 2018-09-28 | 2018-12-07 | 威海长青海洋科技股份有限公司 | A kind of preparation method of natural fresh adding abalone powder |
Non-Patent Citations (1)
| Title |
|---|
| 于亚辉等: "鲍鱼蒸煮液制备海鲜风味基料及其风味成分的分析", 《中国调味品》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302132B (en) | Preparation method of aquatic natural flavoring and product | |
| CN101455325B (en) | Seashells seafood flavorings | |
| CN102551010B (en) | Chicken meal and production method thereof | |
| CN100426987C (en) | Method for preparing crab seasoning using meat residue of crab processing | |
| CN105495531A (en) | Antarctic krill freshness seasoning based on Maillard reaction and preparation method thereof | |
| CN101049142B (en) | Method for preparing fruit flesh and fruit juice of Passionfruit | |
| CN104996715A (en) | A processing method for preparing wheat germ polypeptide by a compound fermentation method | |
| CN107495285A (en) | One seed shrimp taste substance wine and preparation method thereof | |
| CN103932076B (en) | The method of the salt-free Mucor quick after-ripening of type fermented soya bean | |
| CN101606668B (en) | Method for preparing flavoring by utilizing anchovy cooking liquor | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN109757600B (en) | Preparation method of perilla peptide | |
| CN106562385A (en) | Seafood soy sauce and preparation method thereof | |
| CN106509799A (en) | Method for preparing seafood seasoning from clam cooking liquor and prepared seafood seasoning | |
| CN106942686B (en) | Food ingredient and preparation method thereof | |
| CN107865374A (en) | A kind of compound seafood seasoned food | |
| CN106173186A (en) | The new method of polypeptide prepared by a kind of high-valued comprehensive utilization Fructus Tritici aestivi | |
| CN113397138A (en) | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct | |
| CN111066942A (en) | Preparation method of taste-presenting peptide by taking peanut meal as raw material | |
| CN108783387A (en) | A kind of mushroom zymolyte of the fresh flavor of natural mushroom | |
| CN111631380A (en) | Preparation method of yeast extract | |
| KR100198094B1 (en) | Preparation of apple-containing red pepper paste | |
| CN105876726B (en) | A kind of natural shrimp taste sea-food cream and preparation method thereof | |
| CN1178642A (en) | Process for preparing seasoning by fresh water shrimp meat enzymolysis | |
| CN105747165A (en) | Skin-moistening face-beautifying tomato jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210917 |
|
| RJ01 | Rejection of invention patent application after publication |